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Fish Balls in a Spicy Tomato Sauce

1 Jun

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This is another recipe from Saveur Magazine on line.

They have the best food.

I doubled the recipe and still didn’t have enough.

This is the doubled recipe.

I did change this a little.

2 pounds cod or haddock

2 slices stale or hard bread

1/2 cup parsley

1 teaspoon cumin

1 teaspoon coriander

1/2 teaspoon ginger

10 cloves garlic

2 egg whites

1 teaspoon salt

1 teaspoon black pepper

4 tablespoons oil

1/2 chopped onion

1 small can tomato paste

4 cups chicken, vegetable or fish stock

1 large can of diced tomatoes with the juice

1 teaspoon sugar or more to taste

1 teaspoon cayenne pepper

1/2 teaspoon red pepper flakes

1/2 teaspoon allspice

8 big fresh basil leaves

Get out your food processor

Process the garlic , salt and pepper

Add the fish but cut it into cubes first

Process till chunky

Add the bread, cumin, parsley, coriander, ginger and egg whites and process about 6 more pulses

Use your small ice-cream scoop and make 2 inch balls

Put them on a cookie sheet and chill one hour or more.

Put the oil and onion in a saucepan and cook till the onions are soft.

Mix in the tomato paste with one can of water.

Add the stock, tomatoes, cayenne, crushed red pepper and allspice and let it come to a boil then just simmer on low.

Add only fresh basil.

Add the fish ball gently and make sure they are all submerged

Cover the pot and simmer for at least 30 minutes.

Make sure the fish balls get firm and are cooked.

I served this with grated cheese even though you are never supposed to put cheese on fish.

I can eat cheese with everything.

These are so worth making.

 

 

 

High Protein Salad

10 May

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Easy and one of my favorites.

Three handfuls baby arrugula about 4 cups

One small thin sliced cucumber

1/4 sliced vidalia onion

1 cup cottage cheese

One piece of cooked salmon the size of the palm of your hand.

2 to 3 tablespoons french dressing

Layer everything and pour the salad dressing on top.

I posted this before but added the salmon this time. It was very good.

Fish Broccoli Soup

9 May

IMG_0646I’m trying so hard to eat clean and this is another success.

Two tablespoons olive oil

One large chopped onion or two medium.

Four cloves chopped garlic

Two stalks chopped celery

32 ounces low sodium chicken broth

1 1/2 tablespoons powdered chicken  soup

1 1/2 pounds to 2 pounds haddock cut into bite size cubes the size of a quarter.

2 medium potatoes sliced very thin

1/2 teaspoon tumeric

2 cups frozen broccoli flowerets

1/2 cup chopped fresh parsley only use fresh

1/2 teaspoon black pepper

Heat the oil in a soup pan.

Add the onion, garlic and celery. Cook on medium till soft.

Add the chicken broth, powdered soup and potatoes.

Cook till the potatoes are cooked about ten minutes..

Add the tumeric

Add the cubed fish and turn the heat to low and poach the fish about 15 minutes.

Add the broccoli till it is cooked and bright green about six minutes.

Stir in the fresh parsley and  black pepper.

Do not cook the parsley. It tastes so good fresh.

I served this with garlic croutons.

OMG this is good.

 

 

Pasta with Anchovies

24 Apr

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My Dad loved this dish because he loved anchovies.

Every Italian makes it just a little different.

I actually had to measure all the ingredients because I always eyeball it.

1/3 cup oil

6 cloves thin sliced garlic

Zest of one lemon

One can of flat anchovies with the oil

1 teaspoon crushed red pepper

Juice of the one lemon

1/2 cup fresh diced mint. Only use fresh.

One pound linguine

1 cup grated cheese

1/4 cup capers with the juice

Heat the oil and lightly brown the garlic

Cut the anchovies into thirds and add the anchovies with the oil from the can to the oil and garlic.

Cook on medium until the anchovies start to melt

Add the lemon zest and red pepper and cook for two minutes

Add the capers and mint and set aside

Boil the pasta in salted water

Drain and save one cup of pasta water.

Put the cooked pasta into the pan with the anchovies and mix well on medium heat

If it is too dry add 1/2 cup of the pasta water

Take off the heat

Add the lemon juice and cheese

Serve it with crusty bread and steamed broccoli

This dish can also be made with tuna

 

 

 

 

Cucumber and Red Onion Salad with Dill

5 Apr

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The first time I had this salad I lived in Brooklyn and the local deli sold it by the pound.

It was with the potato salad and cole slaw and one day I picked up the wrong container and came home with the cucumber salad.

It was love at first bite.

Since then I have experimented with all different recipes and finally settled on the simplest one.

One large English Cucumber sliced thin.

One medium thin sliced red onion

Three teaspoons dried dill or three tablespoons fresh chopped dill.

One tablespoon cider vinegar

4 ounces sour cream or plain yogurt

1/4 teaspoon salt and black pepper

Mix the sour cream, salt, pepper, vinegar and dill together.

Add the cucumbers and onion and mix well

This tastes the best when you serve it within a few hours.

You can also use half yogurt and half sour cream.

I love sour cream so I go for the extra calories.

If you use a regular cucumber make sure you take all the seeds out or else you will have  a lot of extra water.

Delicious with salmon or chicken.

 

Shrimp Cocktail

28 Feb

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I always thought I could throw my shrimp in boiling water, cook until they are pink and have good shrimp cocktail.

Until……..

A friend of mine told me the secret to a crunchy, tasty shrimp

I have been doing this for years and it is a no fail recipe.

2 pounds of frozen deveined shrimp

2 cans of beer

I use good old Bud because the flavored beer can affect the taste of the shrimp.

2 teaspoons old bay seasoning

Put the beer and old bay in a pot

Bring to a rolling boil

Add the shrimp

Turn with a spoon to cover all the shrimp with the beer

When the beer comes to a boil again, turn the shrimp to keep it covered with the beer.

Cook for another three to five minutes. This depends on the size of your shrimp.

Strain the shrimp in a colander and rinse with water to get all the old bay seasoning off the shrimp

If the shrimp has to be peeled this is the time to do it.

Let drain and then place on a dish with cocktail sauce and lemons

Cover with plastic wrap

Refrigerate till chilled

 

Funny Face Tuna Sandwich

22 Feb

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Too much time on my hands and I started to play with my food.

Tuna is always a favorite

This is just tuna salad with arugula and pickles on thin sliced french bread

Make the sandwiches and start move them around on your plate.

You can make anything.

Too funny plus I got to eat each facial feature.

By the way I am much older than six years old.

Use potato chips for the ears.